Dog dumplings recipe
1 tablespoons non salted butter
1 small baby cabbage, chopped finely
1 sprig parsley
1 cup chopped beef or chicken livers
¼ teaspoon marjoram
Ground black pepper
½ cup bread crumbs
¼ cup hot water
1 egg, beaten
Chicken stock (look up directions for preparation)
Melt the butter in a frying pan over medium heat. Put in the small baby cabbage, and parsley and cook for 5 minutes, stirring constantly. Put this mixture into a mixing bowl.
In a separate bowl, moisten the bread crumbs with ¼ cup of hot water, or just enough to make it pasty. Mix bread crumbs into the liver and vegetables. Add in the egg next and mix it all well. Cover and let the mixture sit for about 30 minutes so that it hardens a bit.
Moisten your hands with water or a little bit of oil and form dumplings into about 3 liters of boiling stock or broth and cook, uncovered for about 25 – 30 minutes.
Makes about 18 dumplings.
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